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Chocolate Raspberry Cashew Butter Cups

  • Author: Ashlea Carver
  • Prep Time: 1 hour 20 min
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 1 hour 20 min
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Ingredients

  • 16 ounces dark chocolate
  • 1 tablespoon coconut oil
  • 1/2 cup cashew butter
  • 1/2 cup raspberry jam

Method

  1. Melt the chocolate and coconut oil in the microwave in 30 second increments until completely melted and smooth.
  2. Fill a regular size muffin tin with paper liners. Use a tablespoon measure to pour a small amount of the melted chocolate (1-2 tablespoons) into the paper cups. Place the muffin tin in the freezer for around 10 minutes or until the bottom chocolate layer has hardened a bit.
  3. Next, drop a small spoonful of the cashew butter (1-2 teaspoons) into the center of each cup and then a small spoonful of raspberry preserves (1-2 teaspoons) into the center of the cashew butter.
  4. Top the cashew cups with the remaining chocolate (roughly 1 tablespoon).
  5. If any cashew butter or raspberry preservers are sticking up, just gently press it down so each cup has a smooth top layer of chocolate. Freeze for one hour or until solid. Store in the freezer.

Keywords: cashew butter cups, dark chocolate cashew butter cups, chocolate raspberry cashew butter cups, dark chocolate raspberry cashew butter cups